Photo Credit: Erica Garlieb Photography
Hot summer days were made for sippin’ rosé poolside. And while rosé is perfectly delicious and refreshing right out of the bottle, it reaches new heights as frosé—a brut rosé sweetened ever so slightly with homemade lavender simple syrup, then frozen to a slushy consistency. When selecting your wine, choose a brut rosé that’s light in color—a lighter pink usually indicates a wine that is less sticky sweet—and, of course, a beautiful bottle is a must for summertime entertaining.
Lavender Frosé Recipe
- 1 bottle rosé, 750 mL (vegan, if that is your preference!)
- 1/2 cup sugar
- 6 stems lavender
- 2.5 small lemons, squeezed
- Pour rosé into ice cube trays and freeze for 8 hours or overnight. NOTE: This will not freeze solid.
- Combine sugar and 1/2 cup of water in a small pot and bring to a boil.
- Reduce sugar and water to a simmer and stir until the sugar has dissolved. Add lavender and remove from the heat.
- Transfer lavender simple syrup to a heat-proof bowl and bring to room temperature. Then place in the refrigerator and chill until cold. Remove and discard lavender. IMPORTANT: Syrup must be entirely cooled before adding to frozen rosé or it will melt!
- Add rosé cubes, lemon juice, two tablespoons of the simple syrup (you can save the rest for future cocktails or a berry salad), and 1 cup of ice to a food processor. Pulse until smooth. If you don’t have a food processor, try a high-powered blender instead.
- Transfer frosé to a pitcher and freeze up to 60 minutes, or until it has thickened.
- Return to food processor and pulse a few times to achieve a frosty consistency.
- Pour into individual glasses and garnish with slices of lemon and remaining lavender.
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